Meet your new favourite mushroom recipe! Rice infused with earthy mushroom flavour tossed through with caramelised mushrooms, this Mushroom Rice is worthy of being a meal by itself.
Also see Baked Mushroom Rice!
A Mushroom recipe for mushroom lovers!
This one is for mushrooms lovers! Though….in all honesty, I know not of any mushroom haters. I’m a Banana Hater (slimy horrible, stinky thing!).
I know a hater of all things “bouncy” (fish cakes, tofu etc), a capsicum hater, and a hater of all things that smell like…..errr…. wind. Egg, popcorn and corn apparently fall into this category.
But I’ve never heard of a Mushroom Hater. Have you??
This recipe is pretty straight forward. It has a giant mound of mushrooms in it – 750g / 1.5 lb to be exact – which does take time to cook until golden. But the cooking part is a cinch.
How to make Mushroom Rice (my way!)
There are a couple of things I think I do differently to most Mushroom Rice recipes. Nothing schmancy, this is just the way I do it:
Stir through some browned mushrooms at the end – So brown them, then remove them, and add some of them back in at the end. This is because the mushrooms that are cooked with the rice lose their caramelisation and we all know what a fan I am of the golden bits. Always the best flavour!
Rice is stained brown from the mushrooms – If you cook the mushrooms on high heat and brown them nicely, the base of the pot will basically be entirely brown. And when the broth is added, it deglazes the pot so all that brown stuff* mixes into the broth and all that flavour ends up in the rice. You’ll see it in the video (below the recipe, where it always is!)
*It’s called fond! That’s the technical term. 🙂
What to serve with Mushroom Rice
Personally, I’m happy scoffing down a giant bowl of this as a meal in itself!
But it usually makes an appearance as a side dish. I can’t think of any main that it wouldn’t go well with – and it also pairs well with any cuisines as well. It’s just as at home alongside your favourite Roast Chicken as it is with Chinese BBQ Pork. I’d serve it with Steak with Creamy Peppercorn Sauce, a Steak with Argentinian Chimichurri Sauce or even a Steak with a Japanese Butter Sauce.
And here are a few suggestions for some quick and easy main dishes that Mushroom Rice would be a terrific side for:
Quick mains to serve with Mushroom Rice
Enjoy! – Nagi x
Watch how to make it
Rice with Mushrooms recipe video! Note the part where I add some of the broth to deglaze the pot and it turns a dark brown colour, that’s why my rice is brown (and extra tasty! 😉 ).
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Mushroom Rice Recipe
Ingredients
- 2 – 3 tbsp olive oil , separated
- 30g / 2 tbsp butter
- 750g / 1.5 lb mushrooms , sliced 3 – 5 mm / 1/8 – 1/5″ thick (Note 1)
- 2 garlic cloves , minced
- 1 small onion , finely diced
- 1 1/2 cups long grain rice, uncooked (Note 2)
- 2 1/4 cups vegetable stock / broth (or chicken) (Note 3)
- 1 1/2 – 2 cups green onions , sliced
- Optional: More butter to stir through
Instructions
- Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don’t stay as golden).
- If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic.
- Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.
- Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
- Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
- Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
- Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
- Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. 🙂 Serve!
Recipe Notes:
Nutrition Information:
More Mushroom recipes – for mushroom lovers!
There’s a LOT of mushroom recipes around here….and I don’t see myself stopping anytime soon!
Life of Dozer
Mmm…. Mushroom Rice….
This is our family favorite 🙂
We’ll have it for Christmas with rosemary chicken. Yum!
I have made this 4 times since discovering this recipe a month ago lol. I have followed the recipe to a T and I have also added some chicken bullion👌 tasted like meatless chicken and rice
Perfect Leah!!
When you add the scallions and rest of the mushrooms, are you still heating it? Recipe says remove from stove but video doesn’t show that
Hi Mary, yes you remove from the heat – N x
Could wild rice be substituted fir the long grain rice? I assume it can but would the amount of broth need to be adjusted?
Hi Sharon, wind rice wont work in this recipe as written sorry!
Just made this and it is very good! I see where it would e good as a side or a meal!
Yes totally Sandy!
This was soooo good!!!
I didn’t need to have any meat with this. Very satisfying.
Thank you for the recipe!
I wonder how a dash of white wine would work??? Not that it needs it, it really doesn’t
Easy, quick & delicious!
I was wondering if you washed the rice before adding it to the pot?
Hi Drea, no need to! – N x
This… this is beautifully delish!!
Thanks so much Jose!
Hi Nagi! Do you think this could be made in a stainless steel pot? I’ve never cooked rice on the stove before and I’m worried it’ll stick to the pot.
Hi Samantha – yes you can! Enjoy!
I loved this recipe, so full of flavor. I did add double the mushrooms (because they are delicious😊) sauteed all of them. I used baby bella, jasmin rice and vegetable stock. Thank you for this wonderful recipe.
Sounds amazing Missy!!
Seriously nice rice Nagi – this will be a staple at my place as I luuuuurve mushrooms!
A question for you – do you have any hints for reheating rice the next day to stop it drying out and losing flavour? With risotto I melt a little butter in a pot, add the risotto and stir through and it does wonders but what about rice dishes like this – any tips?
Hi Mike, I usually add a dash of water and cover when microwaving to keep it soft and fluffy!
Since we have a diabetic that I need to cook for – I do not want to use rice – so I’m wondering if anyone has tried cauliflower rice?
Hi Kay-M all the timing and liquids would be different unfortunately.
I am aware that the liquids and timing would ALL be different, but I still needed a lower-carb dish. Here is what I did:
I cooked all of the mushrooms at once, then removed from the pan – To the pan, I added 2 Tbsp of the butter and garlic – cooked for a few minutes – then added 1 lb of cauliflower rice – then added 1 cup of chicken stock – and cooked until the cauli was done (doesn’t take very long). As soon as the cauli was done, I added back the mushrooms, and some already cooked hamb. It was good and LOW enough carb for my husband to eat!!!! The rice would probably have had more flavor than the cauli – so next time – I will add more mushrooms, use more spices, OR use less cauli (OR all 3!!) This time, I added 1 slice of American cheese – and it was perfect for us!
Do you make this with uncooked instant rice or regular?
Nagi, we’ve made FOUR of your recipes in the last week!! The white chicken lasagna, emergency fish, chicken burgers and tonight we had this. I added pre cooked tiny sausage meatballs to the rice for the last 10 minutes, absolutely delish!! Not sure what hubby and I would do without inspiration from you. Thank you soooooo much 😋
That’s fantastic Helen!!! Thanks so much for letting me know ❤️ N x
Would have been happier with this recipe if I could have down loaded it to my recipe file. Picture is only copy☹️
You can save the recipe link in your computer file for future use.
Hi Jim, Not sure what you mean here?
This has to be one of the best rice dishes I have ever made. Going to make it with Basmati rice today.
Thank you Nagi for all your inspirational recipes, tips and tricks.
May the grace and peace of God our Father, and of our Lord, Jesus Christ be with you. Amen!
Yummy!! I made this with basmati rice and mushroom broth (it’s a thing – I discovered it in the grocery store!) and added a little Worcestershire sauce, poultry seasoning & dried oregano for extra oomph. My fiancee and I scarfed it down 🙂
Sounds amazing Kayla!!
Delicious! My changes, 1 cup rice, 1/2 quinoa with 2 cups broth. Added frozen peas with green onions and mushrooms at the end.
Sounds great Roger, I’m so happy it worked out for you!
I made this with cauliflower rice and it is awesome. My husband would never eat cauliflower rice. Now he will only eat it this way. Thank you
That’s great Donna!!
This looks wonderful! Can the rice be substituted with cauliflower rice? If so how do you recommend cooking it? Thank you❤️